Philly Chocolate Turtles® Cheesecake
- 1 1/4 cups finely chopped toasted pecans
- 2 tablespoons non-hydrogenated margarine, melted
- 2 tablespoons sugar
- 32 KRAFT Caramels, chopped
- 3 tablespoons milk
- 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
- 3/4 cup white sugar
- 3 eggs
- 1 (8 ounce) package BAKERS Semi-Sweet Chocolate, melted, cooled slightly
- 1/2 cup pecan halves, toasted
- Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge; cool.
- Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.
- Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with pecans halves just before serving.
pecans, nonhydrogenated margarine, sugar, caramels, milk, cream cheese, white sugar, eggs, chocolate, pecan halves
Taken from www.allrecipes.com/recipe/179695/philly-chocolate-turtles-cheesecake/ (may not work)